Valentine’s day is one week away and whether you’re a fan of the holiday devoted to love or not– our goal is to help you make it even sweeter with some tasty chocolate desserts you can make at home. Chef and author, Robin Asbell stopped by to share some tasty treats.
Deep Dark Chocolate and Greek Yogurt Pudding with Raspberries
2 cups full-fat Vanilla Greek yogurt
2 teaspoons vanilla
8 ounces dark chocolate, chopped
2 cups fresh raspberries
Put the yogurt in a medium bowl and stir in the vanilla. Let it sit at room temperature for about 15 minutes.
Place the chopped chocolate in a bowl and microwave for one minute on high, then stir. Continue to microwave for 30 seconds, then stir, until the chocolate is melted.
Quickly scrape the chocolate into the bowl with the yogurt and stir in, before the chocolate has time to harden.
In four wine glasses or small bowls, place a heaping 1/2 cup of the yogurt mixture and place on the slices. Top with 1/2 cup raspberries. Serve, or cover tightly and refrigerate until time to serve, up to 2 days.
Triple Chocolate Cookies with Cherry Glaze
Makes 36 cookies
1 stick unsalted butter
2 ounces unsweetened chocolate
1 cup light brown sugar
2 large egg, beaten
1 teaspoon vanilla
1 3/4 cups flour
3/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips
1 1/2 cups powdered sugar
2 tablespoons cherry juice, approximately
Valentine’s sprinkles or jimmies, if desired
Line two baking sheets with parchment paper, and preheat the oven to 375 F.
In a small pot, place the butter and put the pot over medium low heat. Once the butter starts to melt, add the unsweetened chocolate and reduce the heat to low. Stir every two minutes just to check on the melting, once the chocolate is melted, take off the heat and stir in the brown sugar. Let cool slightly and stir in the eggs and vanilla.
In a large bowl, sift cocoa, flour, soda and salt. Pour the contents of the processor bowl in and stir until just mixed. Stir in chips.
Scoop 2 inch sized balls of dough onto the parchment lined sheet pans. Flatten gently to make 3/4 inch thick cookies.
Bake for 6 minutes, then switch the position of the pans and bake 6 minutes longer, until surface is dry but centers are soft. Remove to cooling racks with metal spatula.
For glaze, place the powdered sugar in a bowl or liquid measuring cup and stir in the cherry juice. Make a pourable consistency, if it is too thick to drizzle, stir in a few drops of juice.
Drizzle the glaze over the cooled cookies, sprinkle with decorations, if desired, let dry before storing.
Dark Chocolate Bark with Pistachios and Rose Petals
12 ounces dark chocolate
3/4 cup chopped toasted pistachios
1/4 cup crystallized ginger, chopped
1 tablespoon dried rose petals
Line a sheet pan with waxed paper and reserve. Melt the chocolate, then spread on the sheet pan about 1/4 inch thick.
Sprinkle with pistachios, ginger, and rose petals, then let harden at room temperature.
Break into pieces and serve.